lemon cake mix cookies recipe
The Best lemon cake mix cookies recipe
I’m so excited to share this recipe with you all, it’s a game-changer for any occasion. I discovered it a few years ago when I was looking for a new cookie recipe to make for my kids’ school bake sales.
I was tired of the same old chocolate chip and sugar cookie recipes and wanted something that would stand out. That’s when I stumbled upon lemon cake mix cookies and I’ve been hooked ever since.
Not only are they easy to make, but they’re also incredibly delicious and perfect for any time of year. The key to this recipe is using a high-quality lemon cake mix and following the instructions to the letter.
The result is a cookie that’s moist, flavorful, and has just the right amount of sweetness. My kids love helping me make these cookies, and they’re always a hit at school events or family gatherings.
Plus, they’re relatively healthy compared to other cookie recipes, with less added sugar and more lemon zest than you’d find in most cookie doughs.
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Lemon Cake Mix Cookies
These soft and chewy cookies are made with a lemon cake mix for a quick and easy dessert. They have a bright citrus flavor and a tender crumb, perfect for any occasion.
🥘Ingredients
For the Cookies
For the Glaze
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Lemon Cake Mix Cookies Works
These lemon cake mix cookies are a staple in my house because they come together fast, use ingredients I usually have on hand, and always disappear at family gatherings.
I love that I can mix up a batch on a busy weekday or bring them to a weekend cookout and they work just as well either way.
If you need a simple dessert that pleases a crowd, this one is an easy choice.
❓ Frequently Asked Questions About Lemon Cake Mix Cookies
1. What ingredients do lemon cake mix cookies need?
These cookies start with a box of lemon cake mix, which supplies the flour, sugar, leavening, and lemon flavor in one step. From there you typically add eggs, a small amount of oil or melted butter, and lemon zest or juice for a fresher citrus note. Some versions stir in a spoonful of sour cream or a splash of vanilla. Because the mix is already sweet and seasoned, you don’t need added baking soda, salt, or granulated sugar.
2. Why did my lemon cake mix cookies spread too much?
Spread usually comes down to warm dough or too much liquid. Cake mix dough is softer than scratch cookie dough, so chilling it for 20 to 30 minutes before scooping helps it hold shape. Use a cool, ungreased or parchment-lined baking sheet rather than a hot one, and space the scoops at least two inches apart. If your dough still feels loose, work in a tablespoon or two of all-purpose flour until it holds a soft ball.
3. How long do lemon cake mix cookies bake, and how do I know they’re done?
Most batches bake at 350°F for about 8 to 11 minutes, depending on scoop size. Pull them when the edges are set and barely golden while the centers still look soft and slightly underdone. They finish setting on the hot pan during a five-minute rest before you move them to a rack. Overbaking is the most common reason these cookies turn out dry or crumbly.
4. Can I change the flavor or add mix-ins?
Yes, the formula works with almost any cake mix flavor, from strawberry to spice cake. Fold in up to one cup of white chocolate chips, chopped almonds, or freeze-dried raspberries without adjusting the liquid amounts. A simple glaze made from powdered sugar and lemon juice adds a bright finish, and a pinch of lemon zest in the dough boosts the citrus flavor noticeably.
5. How should I store lemon cake mix cookies, and can I freeze them?
Keep cooled cookies in an airtight container at room temperature for up to four days, with a slice of bread or a paper towel in the container if you want them to stay soft. For longer storage, layer them between sheets of parchment in a freezer bag and freeze for up to two months. Baked cookies thaw at room temperature in about 30 minutes. You can also freeze raw scooped dough on a tray, then bag the frozen balls and bake them straight from frozen, adding a minute or two to the bake time.
